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    Scott Adams
    Scott Adams

    By Scott Adams •

    White Cake (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Lynn Facey.

    2 cups gluten-free flour (Bette Hagmans)
    2 teaspoons xanthan gum
    1 ½ cups sugar
    1 teaspoon salt
    3 ½ teaspoon baking powder
    ½ cup shortening
    1 cup milk
    1 teaspoon vanilla
    3 eggs

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    Heat oven to 350. Grease and flour baking pan, 13 X 9 X 2 or 2 round layer pans or for cupcakes (muffin tins) - use paper liners. Measure all ingredients into a large bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pans. Bake 40-45 minutes for oblong, 30-35 for round, and 15-20 for cupcakes or until wooden pick inserted in center comes out clean. Cool.


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    Guest

    This is not a white cake recipe. It is actually a yellow cake recipe because it uses whole eggs. A true white cake only uses the egg whites, because the inclusion of egg yolks makes the cake turn yellow.

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    Guest Carol

    Well its baking but I had to add extra milk because it was insanely thick - it looked like very thick bread dough..... I am skeptical but we'll see what happens.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994. Faced with a critical lack of resources, he dedicated himself to becoming an expert on the condition to achieve his own recovery.

    In 1995, he founded Celiac.com with a clear mission: to ensure no one would have to navigate celiac disease alone. The site has since grown into one of the oldest and most trusted patient-focused resources for celiac disease and the gluten-free lifestyle.

    His work to advance awareness and support includes:

    Today, Celiac.com remains his primary focus. To ensure unbiased information, the site does not sell products and is 100% advertiser supported.

    Scott Adams

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